This a quite a speedy recipe. We have, I think, served this dish on everyone of our cruises. Although an original Italian dish, we have served it throughout the world.
This is a good dish as a main course, or as a starter for a formal milky dinner.
I have one important comment to make. You MUST use a very good quality napkin.
MELANZANE PARMIGIANA
Ingredients
- 6 aubergines/eggplants
- Salt
- 2 tbsps. Extra virgin olive oil
- 1 quantity fresh tomato sauce
- 250gr Cheddar cheese, grated
- 50gr Parmesan cheese, grated
Method:
- Trim the aubergines/eggplants and cut lengthways into thick slices.
- Sprinkle with salt and leave to drain in a colander for 30 minutes. Wash well, drain and pat dry on paper towels.
- Brush the aubergine/eggplant slices with oil and place on 2 large baking sheets.
- Roast the aubergines/eggplant at the top of a preheated oven, 200C/400F/mark 6, for 10 minutes on each side until golden and tender.
- Meanwhile, reheat the tomato sauce and keep warm.
- Spoon a little of the tomato sauce into a lasagna dish and top with a layer of aubergines/eggplants and some of the Cheddar cheese.
- Continue with the layers, finishing with the Cheddar cheese.
- Sprinkle over the Parmesan and bake for 30 minutes until cheese is bubbling and golden.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
